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Recipe: Shrimp Étouffée

If you’re looking for a classic Louisiana dish, look no further than this shrimp étouffée! Étouffée means “smothered” and if you’re a Southerner, you know that smothering is a definite hallmark of southern cooking. Served with cajun seasoning, the “Holy Trinity” of veggies and over rice, this dish will undoubtedly impress all your friends visiting from up north.

Shrimp Etouffee

Original # of Servings: 1

Total Time: 35 minutes

Active Time: 10 minutes

Ingredients

shrimp – 4 ounce

all purpose flour – 2 ounce

celery – 1/2 stalk

white onion – 1/8

worcestershire sauce – 3/4 teaspoon

green bell pepper – 1/8

cayenne pepper – 1/8 teaspoon

salt – 1/8 teaspoon

white rice – 4 tablespoon

extra virgin olive oil – 3/4 teaspoon

vegetable broth – 1 tablespoon

unsalted butter – 1 tablespoon

Directions

Small dice onion.

Trim bottom inch of celery. Discard. Small dice.

Small dice bell pepper discarding seeds and ribs.

Peel shrimp of all shell.

Heat pan on high heat.

Whisk flour and butter together to make a blonde roux. Remove from heat.

Heat oil in a separate pan on medium high heat.

Add onion, celery and peppers to pan. Cook until soft about 5 minutes.

Add shrimp to pan. Stir 1 minute.

Add worcestershire, broth, roux and seasonings to pan.

Reduce heat. Cook for 2 minutes.

Add rice to boiling pot of water. Cook until done about 10 minutes.

Serve shrimp etouffee with hot rice.

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